Reduced-fat pasta boscaiola

Recipe: Reduced-Fat Pasta Boscaiola


  • 250g Barilla dried fusilli pasta
  • Olive oil cooking spray
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 125g 98% fat-free bacon, rind removed, chopped
  • 150g button mushrooms, sliced
  • 1/4 cup dry white wine
  • 250ml tub 60%-less-fat cooking cream
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • Shaved parmesan cheese, to serve


  1. Cook pasta in a large saucepan of boiling water, following packet directions, until just tender.
  2. Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium heat.
  3. Add onion, garlic and bacon. Cook for 3 to 4 minutes or until onion has softened.
  4. Add mushroom. Cook for 2 to 3 minutes or until just tender.
  5. Add wine. Bring to the boil. Reduce heat to medium-low. Add cream. Stir until smooth. Simmer for 2 to 3 minutes or until heated through. Drain pasta.
  6. Return to saucepan over low heat.
  7. Add mushroom mixture and parsley. Cook, stirring, for 1 to 2 minutes or until heated through. Spoon into bowls. Top with parmesan. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)